Steamed Mussels with Sausages and Fennel

Steamed Mussels with Sausages and Fennel
Photo by Nigel Cox


  • fresh Italian parsley
  • 6 pounds mussels
  • 2 large onions
  • 2 large fresh fennel bulbs
  • 1 teaspoon dried red pepper flakes
  • 2 pounds sweet or hot Italian link sausages
  • 6 cloves garlic
  • + 3 more ingredients
    • 3 cups dry white wine
    • Extra-virgin olive oil (for drizzling)
    • 1 16-ounce crusty French or sourdough baguette

Preheat oven to 450°F. Using fork, pierce sausages all over. Heat each of 2 large cast-iron skillets or other large ovenproof skillets over medium-high heat. Add half of sausages to each skillet and cook meat until browned, turning occasionally, about 5 minutes. Add half of onions, half of fennel...

View full recipe at Epicurious


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